This traditional strawberry gelato recipe, made with milk cream and Italian meringue, offers a lighter alternative to regular ice cream, providing a genuine Sicilian gelato flavor without the use of heavy cream. Fresh strawberries and natural ingredients ensure a creamy and delicious experience. The addition of white chocolate stracciatella adds a delightful contrast to the strawberry flavor and introduces a satisfying crunch to the creamy gelato. Easily prepared in your own ice cream machine, this homemade gelato is a perfect treat.
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I grew up in Rome but spent my summers in Sicily, where I enjoyed the best traditional gelato.
In Rome, the gelato was not as good, except for Giolitti in the town center.
It was much easier to make my own gelato at home than to travel all the way there.
I liked the Algida cornetto, but the strawberry flavor didn't taste natural to me.
So, I would make my own authentic gelato with whatever fruit was in season.
This fruit gelato is made of 3 components:
- Milk cream which is the gelato base
- Fruit juices
- Italian meringue
Some gelato recipes might simplify the process by using cornstarch, but this recipe achieves a superior, airier texture by incorporating Italian meringue.
Although it takes extra effort to prepare, the resulting quality of the gelato justifies the additional steps.
For more delicious gelato recipes, you can check out my blog: Authentic Italian gelato (vanilla, chocolate and pistachio), Stracciatella gelato, coffee granita, coffee cream, lime sorbet.
Ingredients
- Fresh Strawberries: Central to the gelato, choose ripe strawberries for their intense flavor and color. If strawberries are not available you can use fresh raspberries, any ripe seasonal fruit or naturally sweetened fruit juice can be used as an alternative.
- Sugar and Lemon juice: These ingredients marinate the strawberries, enhancing their sweetness and extracting their juices. The addition of lemon deepens the fruit's flavor, giving the gelato a more complex taste.
Milk Cream Base
- Whole Milk: This is the primary component of the gelato, providing a rich and creamy texture that is essential for a smooth and flavorful finish.
- Caster Sugar: A fine sugar that dissolves quickly to prevent graininess, ensuring the gelato is smooth and well-sweetened, complementing the natural flavors of the fruit.
- Egg Yolks: These add richness and density to the gelato, improving its texture and stability for a more indulgent mouthfeel.
Italian Meringue
- Egg Whites: Beaten to create a fluffy meringue, they lighten the gelato's texture, balancing the richness of the milk and cream.
- Caster Sugar and Water: Cooked into a syrup and added to the egg whites, this helps to stabilize the meringue, maintaining its fluffy texture when mixed into the gelato.
Chocolate Stracciatella
- White Chocolate: To complement rather than overpower the strawberry flavor, I use white chocolate instead of the dark chocolate typically used in stracciatella gelato. The chocolate is drizzled into the semi-frozen gelato, where it hardens, adding a delightful crunch to the creamy dessert.
Find the measurements in the recipe card.
Step by step instructions with images
Prepare the fruits
- Rinse the strawberries thoroughly under cold water.
- Cut the strawberries into quarters.
- Place the quartered strawberries in a bowl and marinate them with lemon juice and sugar, allowing the mixture to sit so the flavors can meld and the strawberries release their juices.
Preparing the milk cream
While the fruit is marinating prepare the milk cream. You need to make it a few hours ahead as it needs to chill
- Beat the egg yolks and caster sugar together until the mixture is smooth and begins to lighten in color. Watch for the formation of small bubbles, which indicates good aeration.
- Warm the whole milk in a saucepan over medium-low heat until it nearly reaches a simmer, then take it off the heat.
- Slowly add a portion of the heated milk to the egg yolk mixture, whisking constantly to prevent the yolks from scrambling.
- Continue to whisk as you gradually incorporate the rest of the warm milk until the mixture is thoroughly combined.
- Transfer the entire mixture back into the saucepan and cook over medium heat.
- Keep stirring continuously, making sure to scrape the bottom of the pan to avoid sticking or burning, until the mixture thickens to a point where it can coat the back of a spoon, which typically takes about 5 to 7 minutes.
- Remove from heat and immediately strain the mixture through a fine mesh sieve into a bowl to remove any lumps and achieve a smooth texture.
- Let the mixture cool at room temperature for around 30 minutes, then transfer it into an airtight container and place it in the refrigerator to chill thoroughly, best if left overnight.
Pureeing the strawberries
- Puree the marinated strawberries using a vegetable strainer. A KitchenAid with a strainer attachment works well for this task; otherwise, a manual strainer is also effective.
- After pureeing, pass the strawberry mixture through a fine mesh strainer to refine the texture, removing any seeds and excess pulp.
- If you like to add some fresh strawberries to the ice cream, keep some on the side.
Note: You can prepare these ingredients up to a day in advance, which is especially helpful if you have guests and need to focus on other parts of the meal. This allows you to manage your time effectively and ensures a smooth gelato-making process.
Making the Italian Meringue
To prepare Italian meringue for your gelato, follow these steps:
- In a small saucepan, mix caster sugar with water. Heat over medium until the sugar fully dissolves, avoiding stirring to prevent recrystallization.
- Once dissolved, slightly raise the heat to achieve a steady gentle boil, still without stirring.
- Concurrently, whip the egg whites in a clean, dry bowl until they reach soft peaks, preferably with an electric mixer for optimal aeration.
- Monitor the syrup until it reaches the soft-ball stage at 240°F (115°C). Slowly stream it into the whipped egg whites, directing the flow between the whisk and the bowl's edge to avoid splashes.
- Keep whipping until the mixture turns glossy and hits stiff peaks, signaling the meringue is ready.
N.B. The Italian meringue should be used immediately in your gelato to maintain its airy texture. It cannot be prepared the day before.
Melting the Chocolate
For melting chocolate, you have two options:
Double Boiler Method:
- Set a heatproof bowl over a pot of simmering water. You can use a double boiler
- Add broken chocolate pieces into the bowl, stirring occasionally until smooth.
- Once melted, maintain the chocolate's temperature by keeping it above the warm water (now turned off), or reheat briefly as needed to keep it fluid.
Microwave Method:
- Place uniformly chopped chocolate in a microwave-safe bowl.
- Heat at medium power in 30-second bursts, stirring in between.
- As the chocolate softens, shorten the intervals to 15 seconds to prevent overheating.
- Continue until the chocolate is fully melted.
- To prevent solidification, keep the bowl in warm water or reheat briefly in the microwave as needed.
Making the Ice Cream
Now we have all the ingredients to make the ice cream
- Mix the pureed strawberries into the chilled milk cream mixture thoroughly.
- Pour the combined mixture into your ice cream machine and start churning according to the manufacturer's instructions. Continue until the ice cream is thick and nearly solid, typically about 20-30 minutes.
- Add the Italian meringue while the machine is still churning to ensure it is evenly mixed into the ice cream and maintains its fluffy texture.
- If you have set them aside, add the remaining strawberries
Adding the Chocolate
- Ensure the melted chocolate is warm but not hot to the touch before adding it to the ice cream as the sudden change in temperature can damage the gelato maker.
- Gradually sprinkle the warm chocolate into the churning ice cream. This helps it solidify quickly, forming crisp, flavorful shards throughout the gelato.
- Continue churning until the chocolate is well mixed and the ice cream reaches the desired consistency.
- Serve immediately for the best flavor and texture.
How to Serve it
Strawberry gelato is best when served fresh, as this allows you to enjoy its creamy texture and full flavor.
To ensure it's perfectly creamy, serve the finished gelato immediately after it finishes churning.
Gelato can become harder and less creamy if it's stored in the freezer for too long.
If you're planning to serve this at a gathering, aim to have the gelato ready right when you plan to serve dessert.
Starting your ice cream maker as you begin eating your meal is a smart way to have the gelato ready just in time for dessert.
Some ice cream machines, such as the Magimix, feature a setting that maintains the gelato at a cool temperature for up to two hours after churning, which can be very convenient.
Strawberry ice cream pairs beautifully with other gelato flavors like vanilla, chocolate, pistachio or stracciatella.
For an extra touch of indulgence, top fruit gelatos with whipped cream.
On warm days, using a metal serving dish with good thermal properties, like those made by Nambe, can keep your gelato cold and refreshing.
For optimal results, chill the Nambe serving dish in the freezer overnight and use it to serve the gelato.
This helps maintain the gelato's cold temperature throughout your dessert course even on a hot Summer day.
How to store it
After churning, immediately transfer the gelato into a freezer-safe container to prevent the formation of ice crystals and to protect its flavor and texture.
Additionally, place a piece of plastic wrap directly on the surface of the gelato before sealing the container.
This extra layer minimizes air exposure and helps to keep the gelato smooth.
Store the container deep in the freezer, ideally in the back where the temperature remains most consistent.
Temperature fluctuations can cause the gelato to soften and then refreeze, which can lead to a grainy texture.
For optimal enjoyment, consume the gelato within a week of making it.
While it can be kept longer, the texture and flavor are best when fresh.
Before serving, place the gelato in the refrigerator for about 20 minutes to thaw slightly.
This softening step helps restore its creamy texture and makes scooping easier.
More Gelato recipes
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Homemade Strawberry Gelato Recipe With White Chocolate
Verified Culinary AuthorityEquipment
Ingredients
For the gelato
- 18 oz fresh strawberry
1 ⅓ cup - 300 ml strawberry juice - 3 oz white chocolate
For the milk cream
- 2 cup whole milk
- 3 egg yolk
- 1 ½ cup caster sugar
For the Italian meringue
- 1 egg white
- ½ cup caster sugar
- 1 tablespoon fresh water
Instructions
Prepare the fruits
- Rinse the strawberries thoroughly under cold water.
- Cut the strawberries into quarters.
- Place the quartered strawberries in a bowl and marinate them with lemon juice and sugar, allowing the mixture to sit so the flavors can meld and the strawberries release their juices.
Preparing the milk cream
- Beat the egg yolks and caster sugar together until the mixture is smooth and begins to lighten in color. Watch for the formation of small bubbles, which indicates good aeration.
- Warm the whole milk in a saucepan over medium-low heat until it nearly reaches a simmer, then take it off the heat.
- Slowly add a portion of the heated milk to the egg yolk mixture, whisking constantly to prevent the yolks from scrambling.
- Continue to whisk as you gradually incorporate the rest of the warm milk until the mixture is thoroughly combined.
- Transfer the entire mixture back into the saucepan and cook over medium heat.
- Keep stirring continuously, making sure to scrape the bottom of the pan to avoid sticking or burning, until the mixture thickens to a point where it can coat the back of a spoon, which typically takes about 5 to 7 minutes.
- Remove from heat and immediately strain the mixture through a fine mesh sieve into a bowl to remove any lumps and achieve a smooth texture.
- Let the mixture cool at room temperature for around 30 minutes, then transfer it into an airtight container and place it in the refrigerator to chill thoroughly, best if left overnight.
Pureeing the strawberries
- Puree the marinated strawberries using a vegetable strainer. A KitchenAid with a strainer attachment works well for this task; otherwise, a manual strainer is also effective.
- After pureeing, pass the strawberry mixture through a fine mesh strainer to refine the texture, removing any seeds and excess pulp.
- If you like to add some fresh strawberries to the ice cream, keep some on the side.
Making the Italian Meringue
- In a small saucepan, mix caster sugar with water. Heat over medium until the sugar fully dissolves, avoiding stirring to prevent recrystallization.
- Once dissolved, slightly raise the heat to achieve a steady gentle boil, still without stirring.
- Concurrently, whip the egg whites in a clean, dry bowl until they reach soft peaks, preferably with an electric mixer for optimal aeration.
- Monitor the syrup until it reaches the soft-ball stage at 240°F (115°C). Slowly stream it into the whipped egg whites, directing the flow between the whisk and the bowl's edge to avoid splashes.
- Keep whipping until the mixture turns glossy and hits stiff peaks, signaling the meringue is ready.
Melting the Chocolate
- Set a heatproof bowl over a pot of simmering water. You can use a double boiler
- Add broken chocolate pieces into the bowl, stirring occasionally until smooth.
- Once melted, maintain the chocolate's temperature by keeping it above the warm water (now turned off), or reheat briefly as needed to keep it fluid
Making the Ice Cream
- Mix the pureed strawberries into the chilled milk cream mixture thoroughly.
- Pour the combined mixture into your ice cream machine and start churning according to the manufacturer's instructions. Continue until the ice cream is thick and nearly solid, typically about 20-30 minutes.
- Add the Italian meringue while the machine is still churning to ensure it is evenly mixed into the ice cream and maintains its fluffy texture.
- If you have set them aside, add the remaining strawberries
Adding the Chocolate
- Ensure the melted chocolate is warm but not hot to the touch before adding it to the ice cream as the sudden change in temperature can damage the gelato maker.
- Gradually sprinkle the warm chocolate into the churning ice cream. This helps it solidify quickly, forming crisp, flavorful shards throughout the gelato.
- Continue churning until the chocolate is well mixed and the ice cream reaches the desired consistency.
- Serve immediately for the best flavor and texture.
Video
Notes
- Place uniformly chopped chocolate in a microwave-safe bowl.
- Heat at medium power in 30-second bursts, stirring in between.
- As the chocolate softens, shorten the intervals to 15 seconds to prevent overheating.
- Continue until the chocolate is fully melted.
- To prevent solidification, keep the bowl in warm water or reheat briefly in the microwave as needed.
Nutrition
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